[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Maple-mustard vegan sausage tray bake

Maple-mustard vegan sausage tray bake

Total Time
45 min
15 min
30 min
This combination of butternut pumpkin, carrots and pears marry beautifully with vegan sausages, complemented with a sauce of mustard and maple syrup. Sage or rosemary would also work well here, as a swap for thyme.


Butternut pumpkin

350 g, cut into 1-2cm pieces


4 medium, sliced diagonally

Red onion

1 medium, cut into 8 wedges

Olive oil

1 tbs


2 medium, cored, cut into 2cm thick wedges

Vegetarian or vegan sausage

4 small, (4 x 50g sausages)

Fresh thyme

4 individual, sprigs

Whole grain mustard

¼ cup(s), (70g)

Maple syrup

2 tsp

Apple cider vinegar

1½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Lightly spray a large, shallow-sided baking tray with oil.
  2. Combine pumpkin, carrots, onion and oil in a large bowl, season with salt and pepper and toss gently to coat. Transfer mixture to prepared tray and spread evenly. Bake for 15 minutes. Remove from oven. Add pear wedges, sausages and thyme sprigs and stir to gently combine. Bake for a further 10-15 minutes or until vegetables are tender and sausages are heated through.
  3. Meanwhile, combine mustard, syrup and vinegar in a small bowl. Serve sausages and vegetables with mustard sauce on the side.


SERVING SUGGESTON: Serve with spring greens such as asparagus, sugar snap peas or green beans, lightly steamed until just tender, for a tasty ZeroPoints side.